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Vietnamese Chicken Curry

This recipe guides you through creating a fragrant Vietnamese Chicken Curry (Cà Ri Gà). It features tender chicken, root vegetables, and aromatic spices simmered in a rich coconut milk broth, balanced with traditional Vietnamese seasonings. The result is a comforting and deeply flavorful dish, perfect served with rice or crusty bread.
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Total Time 1 hour 20 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: south east asian
Calories: 2075.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 lb 1 kg chicken thighs and/or drumsticks
  • 2 tablespoons vegetable oil
  • 2 bags vietnamese curry powder* about 20 g total or 4 tablespoons home-made vietnamese curry
  • 3 cloves garlic minced
  • 1 potato and/or sweet potato peeled and cut into large chunks
  • 1 taro peeled and cut into large chunks
  • 2 large carrots peeled and cut into large chunks
  • 1 large onion cut into wedges
  • 2 stalks lemon grass smashed, no need to cut up so that it can be removed later
  • 1- inch piece ginger
  • 2 bay leaves
  • 6 oz tomato paste or tomato sauce
  • 1 quart or 1 liter water
  • 1 tablespoon sugar
  • 2-4 tablespoons vietnamese or thai fish sauce
  • 1 can coconut milk 13.5 oz
  • Salt & pepper to taste
  • 1 lemon cut into wedges
  • Fresh herbs for garnish such as cilantro, scallions, asian basil

Equipment

  • 1 Large Stock Pot or Dutch Oven For browning chicken and simmering the curry.
  • 1 Chef's Knife For prepping chicken and vegetables.
  • 1 Cutting Board
  • 1 Measuring Spoons and Cups
  • 1 Ladle For serving the curry.

Method
 

  1. Pat chicken thighs and/or drumsticks dry and season lightly with salt and pepper.
  2. Heat vegetable oil in a large stock pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides until golden, then remove and set aside.
  3. Reduce heat to medium. Add minced garlic, curry powder, and onion wedges to the pot, sautéing until fragrant, about 2-3 minutes.
  4. Stir in tomato paste or sauce, lemongrass, ginger, and bay leaves, cooking for another 2 minutes.
  5. Return the browned chicken to the pot. Add water, sugar, and 2 tablespoons of fish sauce. Bring to a simmer.
  6. Add the peeled and large-chunked potatoes, taro, and carrots to the pot. Ensure vegetables are submerged.
  7. Cover and simmer for 30-40 minutes, or until chicken is tender and vegetables are cooked through.
  8. Stir in the can of coconut milk. Simmer gently for another 5-10 minutes, allowing flavors to meld and the curry to thicken slightly.
  9. Remove lemongrass stalks and bay leaves. Taste and adjust seasoning with additional fish sauce, salt, or sugar as needed.
  10. Serve hot, garnished generously with fresh herbs (cilantro, scallions, Asian basil) and a lemon wedge on the side.

Notes

To achieve a truly authentic flavor profile, sourcing genuine Vietnamese curry powder is key, as its spice blend differs significantly from Indian or Thai variants. When browning the chicken, ensure a deep golden crust forms; this foundational step is crucial for developing rich umami. Add the coconut milk towards the end of cooking to preserve its creamy texture and prevent it from 'breaking' or separating due to prolonged high heat. Always taste and adjust seasoning (fish sauce, sugar, salt) at the very end, as the flavors will deepen and meld during simmering. Don't forget the fresh herbs and lemon wedges upon serving; they provide a vital fresh counterpoint and brightness to the rich curry.